Ground beef and fresh spinach cook down in a creamy sauce that coats the pasta in every bite. This straightforward weeknight dish comes together in around 30 minutes using one pan for the sauce and one pot for the pasta. It's filling, family-friendly, and easy to pull off on a busy evening.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the ground beef to the pot. Cook and break up with a wooden spoon until browned and cooked through, about 5-7 minutes.
Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper. Stir in the spinach and let it wilt in the sauce for about 2-3 minutes.
Add the cooked pasta back into the pot. Toss everything together until the pasta is well coated with the creamy sauce. Remove from heat and fold in freshly grated Parmesan cheese.
Notes
For a lighter version, substitute heavy cream with half-and-half.
Add a pinch of nutmeg to the sauce for a subtle warming spice.
To make it gluten-free, use your preferred gluten-free pasta.